Ingredients

Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Spelt flour
4.000
Fresh yeast
0.300
Water
4.400
Total Weight: 12.700

Method

1. Place all ingredients into a spiral mixer and mix for 5 minutes slow, 3 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Place 6 on flat tray.
5. Flour and cut as desired.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).

Yield

26 loaves

Ingredients

Group 1
Ingredient
KG
Country Oven Oat & Barley Bread Concentrate
4.000
Spelt flour
4.000
Fresh yeast
0.300
Water
4.400
Total Weight: 12.700

Method

1. Place all ingredients into a spiral mixer and mix for 5 minutes slow, 3 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 485g.
4. Place 6 on flat tray.
5. Flour and cut as desired.
6. Prove for approximately 60 minutes at 38℃ and 85% humidity.
7. Bake at 200℃ (392℉) (with steam) for 24 minutes (pull damper after 8 minutes).

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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